Luscious Lemony Tofu Cream

Luscious Lemony Tofu Cream Yields 1 pint The secret to making this sensational tofu cream is first blanching the tofu then thoroughly creaming it in a food processor. This versatile recipe can also be adapted to make Maple or Almond Tofu Cream. If nut allergies are a problem, replace the cashew butter with two tablespoons of canola oil.

Prep Time: 40 minutesSetting Time: 1 hour

3 tablespoons smooth cashew butter

1/4 cup maple syrup

1/4 cup maple sugar powder or dried cane juice

1/2 teaspoon sea salt

1/4 cup freshly squeezed lemon juice

1 tablespoon finely grated lemon zest (peel)

2 teaspoons vanilla extract

2 teaspoons lemon extract

Pinch of turmeric dissolved in 1 tablespoon of the lemon juice

1. Steam tofu in a steamer basket over boiling water 15 minutes. Remove tofu from steamer and wrap in a clean kitchen towel. Set a weighted object such as a skillet or glass baking dish on top of the wrapped tofu and let sit 15 minutes to press out excess water.